Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen A. bisporus mushrooms.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11045
Abstract: BACKGROUND The potential of onion juice, as well as extracts of waste (tunic) (5%) and fleshy scale leaves (25%), to inhibit enzymatic browning of frozen Agaricus bisporus was investigated. The onion materials were used for… read more here.
Keywords: enzymatic browning; color; onion juice; onion ... See more keywords
Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3350-4
Abstract: Enzymatic browning is a major factor affecting the quality of sugarcane juice, mainly due to the activities of polyphenol oxidase (PPO) and peroxidase (POD). Effect of bentonite (0–1%, w/v) on the activities of these enzymes,… read more here.
Keywords: enzymatic browning; sugarcane juice; sugarcane; effect ... See more keywords
Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.041
Abstract: The hunt for anti-browning agents in the food and agricultural industries aims to minimize nutritional loss and prolong post harvest storage. In the present study, the effect of cyanidin-3-sophoroside (CS) from Garcinia mangostana rind, on… read more here.
Keywords: effect; enzymatic browning; cyanidin sophoroside; polyphenol oxidase ... See more keywords
Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109441
Abstract: The objective of this study was to investigate the effect of temperature and time on lipid oxidation and non-enzymatic browning reactions during ensilaging of herring by-products. Ensilaging for 0–7 days between 7 and 47 °C revealed… read more here.
Keywords: enzymatic browning; oxidation; temperature time; effect temperature ... See more keywords
Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product
Sign Up to like & getrecommendations! Published in 2020 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2020.111209
Abstract: Abstract Enzymatic browning is a crucial factor affecting the quality of fresh-cut potatoes. In this study, the effects of aspartic acid (Asp) on browning, polyphenol oxidase (PPO) activity, and phenolic substrates were investigated. The results… read more here.
Keywords: asp; enzymatic browning; potato; acid ... See more keywords
Rosemary essential oil enhances culture establishment and inhibits contamination and enzymatic browning: Applications for in vitro propagation of Aloe vera L.
Sign Up to like & getrecommendations! Published in 2021 at "South African Journal of Botany"
DOI: 10.1016/j.sajb.2021.06.009
Abstract: Abstract Aloe vera L. is used largely in the pharmaceutical, cosmetic, and agro-food industries. The in vitro technique was proposed as an alternative method for large-scale propagation and/or conservation breeding programmes in response to the… read more here.
Keywords: enzymatic browning; vera; contamination; aloe vera ... See more keywords
Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems
Sign Up to like & getrecommendations! Published in 2019 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2019.1702500
Abstract: Abstract Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various… read more here.
Keywords: enzymatic browning; model systems; polyphenol oxidase; food systems ... See more keywords
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13059
Abstract: Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial… read more here.
Keywords: inhibition; apple products; minimally processed; apple ... See more keywords
Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13611
Abstract: Enzymatic browning is the second largest cause of quality loss in fruits, vegetables, and seafood. Methods to prevent browning are the subject of great research interest in the field of Food Science and Technology. Numerous… read more here.
Keywords: enzymatic browning; maillard reaction; reaction; heated plant ... See more keywords
Use of Oligochitosan as an Inhibiting Agent of Apple Juice Enzymatic Browning
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13062
Abstract: Enzymatic browning is a main problem encountered in the preparation and further storage of apple juice, thus shortening shelf-life of products. Preliminary screening of the chitosan samples with different molecular weights, determined by antioxidant capacity… read more here.
Keywords: enzymatic browning; apple juice; juice; use ... See more keywords
Harpin enhances antioxidant nutrient accumulation and decreases enzymatic browning in stored soybean sprouts
Sign Up to like & getrecommendations! Published in 2023 at "Open Chemistry"
DOI: 10.1515/chem-2022-0330
Abstract: Abstract Enzymatic browning causes quality losses in the soybean sprout industry. Herein, the effects of harpin, a proteinaceous bacterial elicitor isolated from Erwinia amylovora, in regulating enzymatic browning and antioxidant nutrient accumulation in stored soybean… read more here.
Keywords: browning; accumulation; enzymatic browning; antioxidant nutrient ... See more keywords